Cut four bunches of fresh collard greens into small pieces. Grind them in a food processor to smaller pieces. Place collards into a large pan.

Strain the four packages of cottage cheese to remove the watery whey part. Place curds into the large pan with the collard. (Vegan option: remove water from the tofu packages and crumble the tofu into the large pan of collards.)

Cook for a few minutes on the stove top the collards & curd. Add metimita Ethiopian spices to the pan. Cook a few minutes more. (Semi-raw alternative: mix the ingredients, but don’t cook them. The collard greens will be raw and the only cooked food will be the tofu from the factory and the injera bread.)

Serve with the Ethiopian injera flatbreads. The injera is used to pick up the food (no forks!) and eat.

The Metimita spices and the injera can be purchased at any local Ethiopian food mart. Nearly every major city has at least one Ethiopian food grocery. If you cannot find an Ethiopian mart in your area, substitute cayenne pepper or Tabasco for the spices and pita bread instead of injera; culturally, it will not be Ethiopian, but it will be close and in taste, it will not be as good, but may be similar.

Health benefits:Plenty of protein in the curd.Plenty of protein in the teff grain in the injera.Collard greens are loaded with anti-oxidants and vitamins, naturally.

Looks fantastic David.Thank you for sharing!I'll add some more recipes later today.kind regards

Ben

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

If you could indicate whether your measures are imperial or metric - it would be a great help because 1tbsp (metric) does not equal 1tbsp (imperial)!! Also, if you could indicate whether oven temperatures are in Farenheit or Celsius. Thanks heaps.

Ben

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

,- Set a small cast-iron frying pan on medium heat. When it is hot, put in the corriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chillies. Stir around until the spices emit a light, roasted aroma. A few of the spices will turn a shade darker. Put in the tumeric, and stir for ten seconds. Empty the spices out on to a clean plate to cool. Now put the spices into a clean coffee grinder or other spice grinder (such as a mortar and pestle), in two batches if necessary, and grind as finely as possible. Store in a clean jar, away from heat and sunlight.Makes 5-6 tbsp.

- Preheat oven to 65degC / 150degF / gas-mark 1/4- Spread the seasonings on a tray and put them into the oven for 1 hour. Cool. Empty into a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.

-- From Madhur Jaffrey's World Vegetarian Cooking

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

I made the "Cod Fra Diavolo", but without the cod. It was tasty, quick, and relatively cheap. If you're really sensitive to spicy foods you might go with less red pepper, but it's not overwhelming or anything. It could also use more marinara sauce, in my opinion.

Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in nonstick 4-quart saucepan, heat olive oil over medium heat. Add onion and red pepper, and cook 8 to 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in garlic and crushed red pepper; cook 1 minute. Stir in marinara sauce, diced tomatoes, and 1/2 teaspoon salt; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 5 minutes more. Add cod chunks to sauce, pressing down with the back of a spoon to submerge in tomato sauce. Cover and cook over medium heat about 6 minutes or until cod is cooked through. To serve, drain pasta well and place in 4 large shallow bowls; top with cod and sauce. Garnish with basil.

"The serene and peaceful mind is the true epitome of human achievement."-- Ajahn Chah, Living Dhamma

"To reach beyond fear and danger we must sharpen and widen our vision. We have to pierce through the deceptions that lull us into a comfortable complacency, to take a straight look down into the depths of our existence, without turning away uneasily or running after distractions." -- Bhikkhu Bodhi

Thank you Anna for that recipe and sharing a photo of your dish with us!metta

Ben

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

That sounds lovely, Anna.Some of my secret ingredients in pasta sauce is smoked paprika (from La Vera region in Spain), ground corriander, cumin and sometimes a trace of chilli which seems to accent the other flavours. Speaking of pasta, I've been making my own lately. Tagliatelle and Pappadelle have been successes and only one success with ravioli. Ravioli is very fiddly and frustrating, especially when the very thin sheets of pasta dough have holes in them.I've been making my own pasta on a weekly basis and it just leaves the store-bought dry pasta for dead. And the kids love it!metta

Ben

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

I've got a hand-cranked pasta machine and its got a fitting for making spagetti and tagliatelle. For pappadelle, I just cut the sheets of pasta at the width that I like (2-4cm). The photo below is almost exactly the same as the one that I've got. Making the pasta dough is very easy. The recipe I am using is essentially 100g "00" plain flour, 1 egg and a pinch of salt (per person) which is more than enough when cooked.When you mix the dough, you don't have to kneed it as long as for bread - only five to ten minutes, and then let it rest for 15 minutes.When you cook the fresh pasta, it only takes about 3 minutes.kind regards

“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.” - Cormac McCarthy, The Road

Learn this from the waters:in mountain clefts and chasms,loud gush the streamlets,but great rivers flow silently.- Sutta Nipata 3.725

Cover the pot base with Extra Virgin Olive Oil.Chop the garlic and the onions in very small pieces, split the bay leaf in 4 or 5 pieces and place all of them in the pot with the Olive Oil.Cook with low or medium temperature for a few minutes, When the onions start to change colour add Soy cubes, meat or fish.Put the lid on an let the Soy\meat\fish cook for a few minutes, stir every minute or two to make the cooking even.When the Soy\meat\fish starts to change colour (all around) add the carrots, potatoes, peas and other vegetables you may have.Cook for two minutes and add a bit of water, beer (stout beer will add amazing flavour), or a bit of wine.With the lid on let it cook until the carrots are done (poke them with a fork every two minutes).

NOTE: Soy cubes suck a lot of the olive oil, you may have to add more olive oil before the vegetables.

Not recommended for people who prefer elaborate preparation for the sake of flavor, but it's ideal for people who can't cook or don't want to cook.

Lazy Man's Healthy Dinner

Ingredients

1 piece of fish1 bag of steamed vegetables1 bag of minute-rice

Using an indoor grill (such as George Foreman's grill ), cook the piece of meat. Even if it is burnt to a crisp, it is still edible. In the above case, I used fish, but any meat will work. White meat is better. Instead of an indoor grill, you can use an outdoor grill, although this takes more time and work. An indoor grill takes roughly the same amount of time as a microwave. You can marinate the meat before putting it on the grill also, but again, this is more work.

While this is going on, microwave the steamed vegetables (steams right in the bag!!) and the minute rice.

Warning: Do NOT under any circumstances microwave "minute rice" longer than one minute. The instructions say "one minute" FOR A REASON!! Depending on the microwave, you might get away with cooking it for a minute and a half or so, but somewhere around the 2 minute mark, bags of minute rice will tend to explode loudly as if a gunshot went off. This does not hurt the nutritional value or flavor of the rice, although it's a bit unpleasant for the ears and can startle you if you're unprepared for it.

After the fish (or whatever meat you used) is done, you can add whatever sauce you like. In the above case, I used a very tiny amount of low-sodium teriyaki sauce.

On the side, I added a couple slices of tomato and several olives. And I served it with Arizona's Pomegranate-flavored Green Tea. But you can add whatever you want.

I usually eat a greek salad before that snack, (chopped tomatoes, cucumber, bell peppers, feta, and fresh mediterranean herbs, so there would be oil in that, and to keep things 'low fat', I don't use any oil on the snack.

The cheese also has fat, but all in all, olive oil would taste perfect on it!